This recipe is perfect for an elegant weeknight dinner with very little clean up. Tomatoes, garlic, sweet peppers and chiles roast in the oven while the pasta cooks on the stovetop. Everything is garnished with fresh herbs and cheese. I love both the flavor of this dish and how easy it is to make.
Position a rack in the top third of the oven and preheat to 450 degrees F. Bring a large pot of water to a boil.
Place the cherry tomatoes, plum tomatoes, peppers and garlic on a rimmed baking sheet. Drizzle with the oil, sprinkle with salt and pepper and toss to coat. Place on the top oven rack and roast until the tomatoes burst and the garlic and peppers have softened, about 20 minutes, rotating the pan about halfway through the cooking time.
Meanwhile, generously salt the boiling water and cook the pasta, stirring occasionally, until al dente, 9 to 10 minutes. Once the pasta is done, reserve 1 cup of cooking liquid and drain the pasta.
Remove the vegetables from the oven. Mash the tomatoes, garlic and peppers with the back of a spoon. Pour the sauce over the pasta in the pot and cook over medium heat, adding 1/2 cup of pasta water and constantly tossing, until the sauce evenly coats the pasta, 2 to 3 minutes. Add more of the cooking liquid if needed.
Remove from the heat and stir in 1/2 cup of the pecorino. Divide the pasta between plates and garnish with the remaining pecorino, basil and oregano and enjoy.
I like the following combination of peppers: 2 large bell peppers, 5 to 6 mini sweet bell peppers, 1 red chile and 3 Italian long hots.